Nutty Quinoa Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup uncooked quinoa, rinsed2 cups water2 medium potatoes, diced1 small onion, chopped2 large stalks celery, chopped1 small green bell pepper, chopped1/2 small zucchini, chopped1 can (16 oz) corn, or pre-cooked fresh or frozen cornfavorite all-purpose seasoningat least 3 tablespoon crunchy peanut butter, or 3 tablespoon creamy and 2 teaspoon chopped peanuts
In a medium saucepan, bring the two cups of water to a boil over medium-high heat. Add the quinoa, return to a boil, cover and reduce heat to medium-low. Simmer until all water has been absorbed. Set aside.
In a large skillet, heat olive or canola oil on medium heat. Add the potatoes; cook, stirring occasionally, until potatoes are thoroughly cooked and slightly crispy. Add the onion, celery, and bell pepper; cook until each is slightly soft. Add zucchini & corn; cook until zucchini is soft and corn is heated through. Add seasoning to taste. Remove from heat.
Add the peanut butter to the quinoa and stir until thoroughly blended. Add chopped nuts, if using, and stir. Add the quinoa to the vegetables and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user TREGIANI.
In a large skillet, heat olive or canola oil on medium heat. Add the potatoes; cook, stirring occasionally, until potatoes are thoroughly cooked and slightly crispy. Add the onion, celery, and bell pepper; cook until each is slightly soft. Add zucchini & corn; cook until zucchini is soft and corn is heated through. Add seasoning to taste. Remove from heat.
Add the peanut butter to the quinoa and stir until thoroughly blended. Add chopped nuts, if using, and stir. Add the quinoa to the vegetables and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user TREGIANI.
Nutritional Info Amount Per Serving
- Calories: 448.3
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 91.1 mg
- Total Carbs: 77.0 g
- Dietary Fiber: 10.0 g
- Protein: 15.3 g
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